I'm back with another round of The Secret Recipe Club! For the month of September, I was assigned the blog, Cook with Sara. There were some enticing recipes to choose from, such as her Caramel Chocolate Bars, Caramel Macchiato Cheesecake (OMG!), and Lemon Poppyseed Muffins. There were an endless number of possibilities. I want to make them all, and one day I will! But for now, the perfect recipe that was calling me was her Molten Chocolate Cakes. How ironic, because PJ and I were just talking a little while back how we loved the Molten Cakes from Domino's Pizza, and wanted to find out how to make them at home. So as soon as I saw that recipe, I knew it was the one.
PJ and I were both wondering, how the heck is it gonna be a cake-like substance on the outside, while being liquidy on the inside? I knew it had the flour and eggs to make it a cake-like consistency. But we both were just concerned if the inside would still be all "molten". And wondering what the heck would make it distinguish the two... how would it be able to be both cake-like on the outside while liquidy on the inside?! And as promised, it was :)
We didn't have any ramekins to bake the cakes in, so I had to run out to Kroger to buy some. They had some large-sized ones, but they looked too big for individual cakes, yet the 4 oz. ramekins seemed ultra tiny. I opted for the 4 oz. minis though and figured it's better to have a smaller cake and call it a mini molten chocolate cake rather than have a giant cake that one can't finish off! So this recipe ended up filling three 4 oz. ramekins, but that was with me filling them up almost to the top. I think next time I would fill them less so they wouldn't rise as much and poof up so high, which made them look more like a rounded souffle rather than flat-topped molten cake. I'll definitely be experimenting with different recipes to see which tastes the best as well as yields the best texture and shape. But these were great for a start, and I was pretty impressed since it was my first time. It really is a lot simpler than it seems. Don't let them scare you! You just whisk everything together basically in one large pot, then bake them in ramekins. Nothing hard about it at all. It seems so much more difficult and fancier than it really is. Which I'm all about!!!
We also used semisweet chocolate chips specifically, but you could use semisweet chocolate squares if you have those. We also topped them with some more powdered sugar at the end, for prettiness.
I'm having issues with the names of these thingies, though. So are they called Molten Chocolate Cakes? Or Chocolate Lava Cakes? Or Molten Lava Cakes? I like the word "lava"... so I would love to change the name of these to Molten Lava Cakes. Can I do that? I think I'm gonna.... :)
So here's some delicious Molten Lava Cakes, courtesy of Sara, and I hope you likey.
Molten Lava Cakes
from Cook with Sara
- 4 oz. semisweet chocolates
- ½ cup butter
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 6 tbsp flour
In a medium saucepan, melt the butter over low heat. Once butter is melted, add in the chocolate, stirring constantly. Remove from heat. Whisk in the powdered sugar, mix together. Whisk in the eggs and egg yolks, mixing together. Whisk in the flour and mix well until incorporated.
Pour into three greased 4 0z ramekins. Place ramekins on a baking sheet, for easy handling. Bake at 425 degrees for 15 minutes. Remove from the oven and let sit for 1 minute, then carefully run a knife around the cake edges and invert the ramekins onto individual plates. Serve with ice cream or whipped cream, if desired.
Printable Recipe
I'm also linking up to:
On the Menu Monday
Joy of DessertsOn the Menu Monday
2 Maids a Baking
Just Another Meatless Monday
My Meatless Mondays
MMMM
Tasty Tuesdays @ 33 Shades of Green
Hearth and Soul Hop
Tasty Tuesday @ Beauty and Bedlam
What's on Your Plate?
Dr. Laura's Tasty Tuesday
Tuesday's Tantalising Taste
Show Me What Ya Got
We really liked these molten cakes. I don't think they were as good as the ones from Domino's (I never thought I'd say that!!!), which cook up to more of a dark brown and crispier texture. Maybe next time we'd cook them for a bit longer. But we still devoured them all!
Check out everyone's contributions to this month's Secret Recipe Club in the blog hop below. And don't forget to check out the Secret Recipe Club and join, if interested. I strongly recommend that you do!
Peace, and bacon grease!
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